Best Taco Queso Dip Recipes

TACO QUESO DIP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir taco seasoning into the ground beef to coat.
• Bring beer to a boil in a small saucepan.
• Melt butter in a large saucepan. Stir flour into melted butter; cook, stirring continually, until beginning to brown, about 5 minutes. Slowly stir beer into the butter mixture. Add Mexican cheese blend and white Cheddar cheese in small amounts, stirring continually, allowing each addition to melt into the beer mixture before adding the next. Stir beef into the cheesy mixture.

SKILLET QUESO DIP WITH TACO BISCUIT BOMBS

Steps:

• Heat oven to 350°F. In 12-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. In small bowl, place 1/2 teaspoon of the taco seasoning mix; set aside. Add remaining seasoning mix and water to skillet. Heat to boiling. Reduce heat; simmer uncovered 3 to 5 minutes, stirring frequently, until mixture has thickened and liquid has reduced. Pour into medium bowl. Carefully wipe out skillet. Spray with cooking spray.
• Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Cut each cheese stick into 4 equal pieces. Place 2 pieces of cheese on center of each biscuit round. Fold edges up and over cheese; pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
• Pour beef mixture into center of skillet. To small bowl with 1/2 teaspoon seasoning mix, add melted butter; blend. Brush biscuits with butter mixture. Bake 23 to 27 minutes or until biscuits are cooked through and deep golden brown on top.
• In large microwavable bowl, microwave Velveeta™ cheese and 1 cup salsa uncovered on High 3 to 4 minutes, stirring every 60 seconds, until smooth. Pour over beef mixture in skillet. Bake 5 minutes. Let stand 5 minutes. Serve with remaining ingredients as toppings.